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Two stacked halves of a tunacado sandwich on toasted bread, garnished with a lemon slice, fresh dill, and green onion.
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5 from 2 votes

Tunacado Sandwich

This tunacado sandwich combines creamy tuna filling with avocado, tomato, and toasted bread for a fresh, flavor-packed lunch.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: lunch
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 2 Servings/Sandwiches
Author: Rena Awada

Ingredients

  • 6 ounces chunk tuna drained and flaked
  • 1 green onion finely diced
  • 1 tablespoon drained capers chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • Kosher salt and pepper to taste
  • 4 large slices bread toasted (or flatbread)
  • ¼ avocado or ½, thinly sliced
  • 1 medium tomato beef or Roma tomatoes, sliced
  • 1 tsp olive oil

Instructions

  • Combine 6 ounces chunk tuna, 1 green onion, 1 tablespoon drained capers, 1 tablespoon fresh dill, 1 tablespoon Dijon mustard, 2 tablespoons plain Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, Kosher salt and pepper in a bowl.
    Ingredients for tuna mixture in a bowl before mixing: tuna, yogurt, mustard, mayonnaise, lemon juice, dill, and capers.
  • Mash with a fork until creamy but still slightly textured.
    Bowl of tuna mousse mixture on a wooden board with fresh avocado, bread, and dill alongside.
  • Spread tuna mixture on one slice of toasted bread (you need 4 large slices bread). Layer ¼ avocado and 1 medium tomato (sliced) on the other slice, then season and drizzle with 1 tsp olive oil (if using).
    Open sandwich showing layered avocado slices and tomato slices with seasoning, ready to be closed.
  • Close the sandwich, slice in half, and serve right away, and enjoy!
    Overhead shot of a hand slicing the sandwich diagonally on parchment paper set on a wooden cutting board.

Notes

  • Use ripe but not mushy avocado so it slices neatly.
  • Pat tomato slices dry before layering to avoid soggy bread.
  • Toasted bread gives the best texture to contrast the creamy filling.
  • Prep the tuna mixture ahead, but assemble sandwiches fresh.

Storage & Reheating

  • Fridge: Store tuna filling in an airtight container for up to 4 days. Add avocado, tomato, and bread just before serving.
  • Freezer: Not recommended, as mayo and yogurt don’t freeze well.
  • Reheating: Enjoy cold or toast in a skillet, panini press, or toastie maker. Adding cheese makes it extra melty.

Nutrition

Calories: 367kcal | Carbohydrates: 33g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 1864mg | Potassium: 537mg | Fiber: 5g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 4mg